Vegetarian Lasagna with Aubergine and Zucchini
Vegetarian Lasagna with Aubergine and Zucchini

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Vegetarian Lasagna with Aubergine and Zucchini is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook vegetarian lasagna with aubergine and zucchini using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Vegetarian Lasagna with Aubergine and Zucchini:
  1. Make ready Aubergine (small)
  2. Take Zucchini
  3. Make ready Garlic
  4. Prepare to 2 teaspoons Dried thyme
  5. Get Sliced red chilli
  6. Make ready Olive oil
  7. Make ready Whole tomato tins (400 g)
  8. Make ready to 100 ml Balsamic vinegar
  9. Prepare Consomme powder
  10. Take to 2 teaspoons Dried basil leaves
  11. Take Salt and pepper
  12. Take Easy melting cheese
  13. Prepare Grated Parmesan cheese (or other grated cheese)
  14. Get to 8 Fresh lasagna sheets
Instructions to make Vegetarian Lasagna with Aubergine and Zucchini:
  1. Preparation Pre-heat the oven to 200°C. Slice the zucchini. Thinly slice the garlic.
  2. Preparation Slice the aubergine. Steam or blanch them.
  3. Heat the olive oil in a frying pan and add the garlic, thyme and red chilli. Fry until fragrant.
  4. Add the zucchini and fry until golden brown.
  5. After the zucchini are tender, add the aubergine, tinned tomatoes, balsamic vinegar, dried basil and consomme powder. Crush the tomatoes while cooking.
  6. Cook for 10 to 12 minutes until the sauce thickens. Season with salt and pepper.
  7. Transfer some of the sauce onto the base of a heat-proof dish.
  8. Arrange easy melting cheese and parmesan.
  9. Place several lasagna sheets on top. Repeat Steps 7, 8, and 9 several times.
  10. Finish with easy melting cheese and Parmesan and sprinkle with shredded basil leaves (optional).
  11. Bake in the oven for 25 to 30 minutes. Cover with aluminum foil to prevent browning.
  12. It is great to share.

So that’s going to wrap it up for this special food vegetarian lasagna with aubergine and zucchini recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!